If you usually only roast your potatoes, you've got to try smashing them—it makes them unbelievably crispy while also having a buttery, tender center. It’s one of our go-to side dishes (and one of our most popular potato recipes). This side dish is all about the technique, so the flavor profile is infinitely adaptable. Ace this simple recipe for a buttery-garlic version, then use it as a jumping off point to create your ideal smashed potatoes. Here’s everything you need to know:
What are the best potatoes for smashed potatoes?
For this recipe, we’re looking for smaller potatoes, and spuds that are waxy, not starchy. Starchier potatoes work great for fries, but won’t hold up well in this preparation. Yukon golds are perfect—not only do they crisp up really nicely, but they also have a buttery tenderness that gives you the ultimate texture contrast. If you only have larger potatoes on hand, cut them in half before boiling to help keep the cook times the same.
How to make crispy smashed potatoes:
—Use melted butter. Our key for crispy smashed potatoes? Cover them in plenty of melted butter. This will turn them buttery, crisp, and oh so flavorful.
— Season them up. We went for a mixture of melted butter, garlic, thyme, and Parmesan here, but feel free to experiment with what you have on hand! Use your favorite chopped herbs, seasonings, and cheeses to make these exactly how you like.
— Smash them. All you really need to smash your potatoes is the bottom of a round glass or mason jar. Simply press down on them with your chosen glass and voila!
Serving smashed potatoes:
We think these potatoes are perfectly delicious as they are, but if you feel like taking them to the next level, you can top them with chili oil (like we did in our chili oil smashed potatoes), or with bacon, cheese, and sour cream (loaded smashed potatoes, anyone?).
Storage.
Store any leftover taters in an airtight container in the fridge for 5 days or in the freezer for up to 6 months.
Tried this recipe? Let us know how they came out in the comments below!
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- Yields:
- 4 serving(s)
- Prep Time:
- 30 mins
- Total Time:
- 55 mins
- Cal/Serv:
- 266
Ingredients
- 1 lb.
baby Yukon Gold potatoes
Kosher salt
- 4 tbsp.
melted butter
- 2
cloves garlic, minced
- 1 tsp.
fresh thyme leaves
Freshly ground black pepper
- 1/2 c.
freshly grated Parmesan
Directions
- Step 1Preheat oven to 425°. In a large pot, cover potatoes with water and add a generous pinch of salt. Bring water to a boil and simmer until potatoes are tender, about 15 minutes. Drain and let sit until cool enough to handle.
- Step 2On a large rimmed baking sheet, toss potatoes with melted butter, garlic, and thyme. Using bottom of a small glass or mason jar, press down on potatoes to smash them into flat patties.
- Step 3Season with salt and pepper, then sprinkle with Parmesan.
- Step 4Bake until bottoms of potatoes are beginning to crisp and Parmesan is golden, about 25 minutes.
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